A Winter Wine Dinner featuring wines from La Crema Winery was hosted at George’s of Galilee in Narragansett on Feb. 17. Marc Berry, Fine Wine Specialist, MS Walker, was on-site to present the selections to guests. The four-course meal was prepared by Head Chef Henry O’Neill and his culinary team, with each course featuring a La Crema selection. Guests tasted Benvolio Prosecco, La Crema Monterey Pinot Noir Rosé, La Crema Sonoma Coast Chardonnay and La Crema Willamette Valley Pinot Noir. The George’s of Galilee beverage team also served specialty craft cocktails to guests. Part of the Jackson Family Wines portfolio, the vineyards of La Crema Winery are located in the Sonoma and Monterey regions of California. Led by Winemaker Craig McAllister, the winery grows its Chardonnay, Pinot Noir and Pinot Gris grapes in cool-climate vineyards, which slowly ripen on the vine leading to their characteristic complex taste. The wines are available via MS Walker of Rhode Island.
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- George’s of Galilee hosted a Winter Wine Dinner showcasing La Crema selections on Feb. 17.
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- The evening’s wine selections included Benvolio Prosecco, La Crema Monterey Pinot Noir Rosé, La Crema Willamette Valley Pinot Noir and La Crema Sonoma Coast Chardonnay.
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- Pours of Benvolio Prosecco, La Crema Monterey Pinot Noir Rosé, La Crema Sonoma Coast Chardonnay and La Crema Willamette Valley Pinot Noir.
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- All of George’s of Galilee: Will Gaulin, Assistant General Manager/Beverage Manager; Yulia O’Neill, General Manager; Matt Horan, Assistant General Manager; and Henry O’Neill, Chef.
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- Marc Berry, Fine Wine Specialist, MS Walker presenting to guests.
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- A pour of Benvolio Prosecco, which was paired with a first course of Gansett Point oysters with Braeburn apple foam, sea pearls and iced cucumber.
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- Mae Gloman and Amy Marks, Bartenders/Servers, George’s of Galilee crafted specialty cocktails through the evening.
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- A signature event cocktail, Dance to the Beet, featuring Chambord, ruby Port, dry sparkling rosé, raspberry coulis and hibiscus bitters.
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- A signature cocktail, Under the Moon, featuring Empress 1908 Gin, Mandarine Napoléon, orange peel oil, lime and lavender honey over a blood orange ice block.
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- A signature event cocktail, Persimmon Fizz, with a flower garnish.
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- The Ultimate Cosmo, with blood orange garnish.
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- The Toasted S’more Martini.
Photos by Laura Widness.
